SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Beet, Carrot, and Onion Salad

Makes: 6 servings
Prep 20 mins Bake 40 mins
Roasted Beet, Carrot, and Onion Salad
Ingredients
  • 12  ounce package  baby carrots (2-1/2 cups)
  • 8  ounces  boiling onions, peeled
  • 12  ounces  baby beets, peeled if desired, or beets, peeled and cut up
  • 2  tablespoons  olive oil
  • 1  tablespoon  balsamic vinegar
  • 1  tablespoon  orange juice
  • 1  tablespoon  snipped fresh parsley or chives
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  pepper
  • 2  cups  mixed baby greens
Directions

1. Toss together carrots and onions. Spread evenly in half of a 13x9x2-inch baking pan. Place beets in opposite half of pan. Drizzle 1 tablespoon of the olive oil over vegetables. Cover with foil and bake in a 400 degree F oven for 40 to 45 minutes or until tender. Transfer carrots and onions with a slotted spoon to a storage container; cover. Transfer beets to a separate storage container; cover.

2. Add 1 tablespoon hot water to baking pan, stirring to dislodge any browned bits. For dressing, combine liquid in pan, the remaining 1 tablespoon olive oil, the vinegar, orange juice, parsley or chives, salt, and pepper in a screw-top jar. Cover and shake to combine. Place greens in self-sealing plastic bag; seal.

3. Transport vegetables and dressing in a picnic basket. Transport greens in an insulated cooler with ice packs.

4. To serve, toss together the beets, carrots and onions, greens, and dressing. Makes 6 side-dish servings.

Nutrition Facts (Roasted Beet, Carrot, and Onion Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 107,
  • Fat, total (g) 5,
  • sat. fat (g) 1,
  • carb. (g) 14,
  • fiber (g) 2,
  • pro. (g) 2,
  • vit. A (RE) 124,
  • vit. C (mg) 11,
  • sodium (mg) 129,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe